Unearthing and re-creating the "company food" of yesteryear! I'll cook it, my husband will eat it, and you'll rest easy in the knowledge that your next backyard party or church potluck will be a success!

Friday, July 10, 2015

There won't be any rating this time, as I know Dr. Husband will eat this dip, and continue eating it until all of it is gone. I can't believe I haven't already told the world about this. It's my go-to bringalaong for pot lucks and parties, is easily adaptable for vegetarians, and is universally beloved by all. First introduced to us by our former colleague Nina Gonzales, I've made a few tweaks of my own. And so here it is!

Drain and rinse the pigeon peas. Boil for one minute in one cup chicken or vegetable broth or bouillon.
Drain but don't rinse. Add remaining ingredients and chill. Serve as dip with tortilla chips or as a side relish.